Wednesday, August 25, 2010

I never attempted to make this sort of recipe before. It was always one of those things that we saved to order at Restaurants. Lately though, is very rare that we go out to a restaurant, so I decided to give this a try. It was so incredibly good. I would recommend you play around the the water content to adjust the thickness to suite your preference. Some like it saucy, some want the chicken to appear glazed. I think this recipe is a spring board for all the other variations of this dish (Orange, sesame, etc). Next I think I would like to try it with Orange Juice and some red pepper flakes and make it into Orange Chicken.